| dc.description.abstract | Analytical data and label information of a
European yoghurt-based ice milk product was used as a basis
for development of an ice milk using the cultured milk
product Mala and locally available fruits as flavours. The .
product was prepared with varying levels of pectin, gelatine
and sodium caseinate as stabilizers. The influence of
varying proportions of sucrose, corn syrup and natural
flavourings (mango, pineapple, passion fruit, strawberry and
lemon), on the physical and sensory properties was
investigated to determine their optimJk levels.
Best product stability and quality were obtained with
0.3% pectin or 0.3% gelatine. Sodium caseinate improved the
whipping properties of the mix but was found inferior with
regard to hardness and melting properties. Pectin was
selected for further investigation on account of its ready
availability and compatibility with the fruit flavours.
With part icular reference to sweetness and hardness,
panelists rated samples containing corn syrup (CS) with a
dextrose equivalent (D.E.) of 30.6 higher than those
containing corn syrup of 74.7 D.E.
Best sensory and physical properties were ohtained
at the 25% level of substitution of sucrose with reducing
sugars from corn syrup of 30.6 D.E.
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For the various fruit preparations the
best effects were achieved at the following levels: Mango
pulp, 20%; Pineapple juice concentrate (60 °Brix), 6%;
Passion fruit juice concentrate (45 oarix), 4%; Strawberry
pulp, 20% and Lemon juice, 18%.
The products flavoured with pineapple juice concentrate
and mango pulp received the highest scores for taste, body
and texture while those flavoured with mango pulp were
scored highest for colour. The products flavoured with
passion fruit concentrate were rated high for their taste
and colour. Uneven colour and seed particles in strawberry
pulp were found objectionable, while although having the
best melting behaviour, the product flavoured with lemon
juice was considered too sour. | en |
